Friday Nights and T-Tops
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Sometimes I feel like an old geezer when I talk to my Gen Z kids. My youngest son is 17. Recently, I told him about what I used to do on Friday nights when I was his age. I used to hop in my 1983 Mustang with t-tops ajar and pick up any friends willing to tag along (the car was old by the time I got it, so please don’t do the math.) I popped a CD in the player that was velcro-ed to the dash and cranked the music that blared mightily because of my trunk woofer speakers. I lived North of the River (as folks here call it) in Kansas City (which meant the uncool part of town.) Living north of the city meant that the absolute coolest restaurant was the neighborhood Applebee’s.
My order of choice was always Fiesta Lime Chicken. This was back when I ate nearly zero vegetables. Thank goodness we evolve. The only thing resembling veggies was the pico de gallo that sat in a little plastic cup alongside the melty-cheesy chicken on a bed of tortilla strips. I haven’t been to an Applebee’s in several decades, but I checked, and they are (still) serving this dish. I decided to whip it up for my family, and you know what? Goddamnit, it was still good! It was so good, in fact, that it’s now become a request for the youngin.
The moral of the story: Buy some tequila and melt cheese on your dinner too. You might remember you like it.
Tequila Lime Chicken
DifficultyEasy
Servings3-4
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour30 minutes
Reminiscent of Friday nights at Applebee’s in my youth, this tequila and lime marinated chicken has a helping of nostalgia, too.
Ingredients
For the Chicken :
- 4-5 (about 1.5-1.75 lbs.) Boneless Skinless Chicken Thighs
- 3 T. Fresh Lime Juice
- 2 T. Tequila
- 1 Clove Garlic, grated or pressed
- 1 T. Olive Oil
- 1 T. Honey
- 1 1/4 t. Kosher Salt
- 1 t. Chili Powder
- 1/2 t. Cumin
- 1/4 t. Coriander
- 1/4 t. Oregano
- Pinch Cayenne
- 4-5 Slices Colby Jack Cheese
Mexi-Ranch:
- 1/2 C. Ranch Dressing
- 2 T. Salsa
- 2 t. Lime Juice
- Salt, to taste
To Serve:
- Tortilla Strips
- Pico de Gallo
- Cilantro, chopped
- Lime Wedges
- Mexican Rice
Instructions
Make the Marinade
- 1
In a measuring cup, combine the lime juice, tequila, soy sauce, olive oil, honey, chili powder, cumin, salt, coriander, and cayenne. Whisk to combine.
- 2
In a zipper bag, add the chicken. Pour the marinade into the bag. Close the bag and squish the ingredients together so the chicken is fully coated. Marinate in the fridge for 30 minutes to an hour.
Make the Mexi-Ranch
- 1
In a small bowl combine the ranch, salsa, lime, and salt. Whisk to combine. Set aside.
For the Chicken
- 1
Preheat the broiler. Set a cooking rack at the highest level.
- 2
Line a baking sheet with foil. Set a cooking rack on top. Spray it with non-stick spray. Set aside.
- 3
Place the chicken pretty side up on the rack and place under the broiler. Broil for 7 minutes, remove from the oven and broil for an additional 7 minutes.
- 4
Remove the baking sheet from the oven. Turn the chicken to the pretty side up once again. Top the chicken with a generous spoonful of the Mexi-ranch and top it with the cheese. Return it to the broiler for another 2-3 minutes until the cheese is bubbly and starting to brown. The chicken is done with it reaches 165 degrees.
To Serve
- 1
Scatter some tortilla strips on the plate. Place the finished chicken on top. Spoon pico de Gallo over the chicken, sprinkle freshly chopped cilantro, and with a wedge of lime. Serve alongside a spoonful of Mexican rice. Have a margarita while you’re at it too. Enjoy!
Equipment
Notes
You can substitute any cheese you like. Pepper Jack also works nicely here.
Whip up my easy Winter Pico de Gallo or use store bought to save a step.
Pre-made Tortilla Strips can usually be found in the salad dressing section.
Alternatively, you can grill the chicken instead. Adjust the cooking time accordingly.
The original Applebee’s dish uses chicken breasts. Boneless skinless thighs are more flavorful and forgiving.
